Rinse and trim the stinging nettle; only use the leaves and tender tips of the stems.
Simmer the stinging nettle in lightly salted water just until it has fully wilted.
Drain the stinging nettle and squeeze out all the excess liquid until it is almost bone dry.
A quick tip for doing this:
Spread the cooked stinging nettle out across a dishtowel lengthwise.
With one person holding each end of the towel, roll it up in opposite directions, over a sink. Continue twisting until all the liquid is squeezed out of the stinging nettle.
Unroll the towel and place the stinging nettle on a cutting board, then mince until very finely minced.
On a marble or wooden work surface make a mound of the two flours.
Use your fingers to make a well in the flour mixture.
Crack both eggs into the well use a fork to gently whisk the eggs together; gradually incorporate the flour into the eggs.
Add the stinging nettle to the flour and egg mixture and knead the dough for about five minutes until the flour, egg and stinging nettle are fully incorporated and the dough is smooth and elastic.
Cover the dough with a damp towel or a plastic bowl and allow to rest, preferably for half an hour.
Divide the dough into two or three pieces and while you work with one piece keep the remaining dough pieces covered.
Knead one piece of the dough for a minute, flatten it and pass it through the pasta maker on the widest setting.
Fold the piece of dough over twice, turn 45º, and put through the widest setting again.
Continue this process of folding the dough, turning it, and running through the widest setting of the pasta machine until the dough is very smooth and the edges are no longer ragged.
The dough should look like this:
At this stage pass the dough through the next smallest setting.
Pass the dough through each successive setting once until the dough has reached the desired thickness. For fettuccine I usually stop at the next to last setting.
At this point the dough will be a long sheet of pasta. Cut it into two or three sections before cutting it into fettuccine.
Either cut the fettuccine by hand or use the pasta machine.
Note: You can roll out the dough and cut the fettuccine completely by hand instead of using the pasta machine but you'll need a very long Italian-style rolling pin and a large counter space area or extra wooden board.
Once you've cut piece of pasta into fettuccine make sure you dust it well with flour. Loop the fettuccine around into a circle and place it on a dishtowel to rest while you finish cutting the remaining fettuccine.
Cook the fettuccine in boiling, salted water until al dente.
The cooking process will be very quick, about 2 to 3 minutes, because the pasta is fresh and full of moisture.
If you plan to cook the fettuccine at a later time you can also dry it on a pasta drying rack.
Serve the fettuccine with whichever sauce you like; this fettuccine was served with a simple tomato sauce.